Entrée:
 

Seared scallops with chorizo, cauliflower puree and a mustard vinaigrette dressed saladette

 
Steamed mussels with saffron, chilli, coriander and ginger
 

Pistachio and cayenne pepper crusted calamari, served on roquette with lemon
 

Risotto of spinach, pea, crisp prosciutto and shaved Parmigiano Reggiano
 

Open ravioli with artichokes, pan-roasted tomatoes, basil, goat’s curd and olives
 

Tosca salad with crispy pancetta, crunchy Cos lettuce, poached egg, parmesan, garlic bruschetta and chef’s house dressing

 

Mains: 

Double roasted Duck Breast with a lemon and toffee glaze on spicy cabbage and Paris mash
 

Roast fillet of Salmon with potato & prawn colcannon and red wine sauce
 

Grilled Blue Eye on saffron potatoes, leek with tomato, and a mint and orange salsa
 

Corn fed Chicken breast with saffron couscous, almonds, currents and spinach
 

Entrecôtebeef steak, with truffled kipfler potato, buttered spinach and sauce soubise
 

Ravioli Nudi -“naked ravioli” dumplings of spinach & ricotta cooked in a tomato & basil sauce

 

Dessert: 

Fresh pear slow poached in wooded chardonnay and bay leaf served with lime ice cream

 
Green tea panna cotta with fresh fruit sashimi
 

Semi Freddo with chocolate and honey-comb with orange and Cointreau syrup

 
Banana tarte tatin with rum and raisin ice cream